South Carolina Mustard Sauce

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In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

Ingredients

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

    • Instructions

    Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

     

    Texas Chilipiquin BBQ Sauce

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    The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.

    Ingredients

    • 1 onion, chopped

    • 2 tablespoons butter, margarine, or vegetable oil

    • 3 cloves garlic, minced

    • 2 cups catsup

    • ½ cup cider vinegar

    • 1/3 cup brown sugar

    • 2 tablespoons lemon juice

    • 2 teaspoons Worcestershire sauce

    • 3 teaspoons crushed chilipiquins, or other small, hot dried chiles

    • 2 teaspoons dry mustard

    • 1/4 teaspoon freshly ground black pepper

    • Salt to taste

    Instructions

    In a small skillet, saute the onion in the butter until soft. Add the garlic and saute for 2 minutes.

    Combine all the remaining ingredients in a saucepan and whisk to blend. Bring to a boil over high heat and bring to a boil, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.

    Thai Lemon Grass Marinade

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    Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.

    Ingredients

    • 1 stalk lemon grass

    • ½ cup coconut milk

    • 8 Thai chiles, stems removed, chopped (or substitute 4 serrano chiles)

    • 2 ½ tablespoons lime juice, fresh preferred

    • 3 tablespoons brown sugar

    • 1 shallot, sliced

    • 1 tablespoon fish sauce

    • 1 tablespoon soy sauce

    • 1 tablespoon chopped fresh cilantro

    • 1 teaspoon grated ginger

    Instructions

    Cut off and discard the green top of the lemon grass and the root end, leaving about a 6-inch stalk. Remove any tough outer leaves, cut the stalk into 1-inch pieces, lightly pound the stalks with the knife handle to release the flavor .

    Combine the lemon grass with the coconut milk in a saucepan and simmer for 10 to 15 minutes. Do not let it boil. Remove from the heat and strain. Discard the lemon grass and reserve the milk.

    Place all the ingredients, including the milk, in a blender or food processor and puree until smooth.

    Genuine, Authentic, South of the Border Chile Rub

    Dave DeWitt Recipes Leave a Comment

    Yeah, right. Okay, this is our spin on Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

    Ingredients

    • 3 tablespoons ground ancho chile

    • 2 teaspoons ground chile de arbol

    • 2 teaspoons ground chipotle chile

    • 2 teaspoons dried oregano, Mexican preferred

    • 2 teaspoons onion salt

    • 1 teaspoon ground cumin

    • 1 teaspoon powdered garlic

    Instructions

    Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

    Chipotle Chiles in Adobo Sauce

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    Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

    Note that this recipe requires advance preparation.

    Ingredients

    • ½ pound dried chipotle chiles, stems removed

    • Water to rehydrate

    • 1 quart vinegar

    • 1 head garlic, peeled and crushed

    • ½ cup piloncillo, or ½ cup packed brown sugar

    • 1 cup roasted and peeled green chile, such as poblano or New Mexican

    • 2 medium tomatoes, chopped

    • 6 black peppercorns

    • 3 bay leaves

    • 1 teaspoon ground cumin

    • Salt to taste

    Instructions

    Soak the chipotles in water until they rehydrate, at least one hour, then drain.

    In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

    In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.